A slow ritual, four small steps - sip the seasons one cup at a time. Here is how I make mine, most mornings.
Step 1.1
Sift 2-3g of matcha into a chawan.
Step 1.2
Sifting is what takes the lumps out and gives you that silky finish later.
Step 2
Add 30-40 ml of water.
Hot - but not boiling - 80°C at most, otherwise the matcha burns and turns bitter and you lose the sweetness. Cold water works too, just whisk a little longer.
Note
Here's my small ritual: pour 15-20 ml of cold water in first, then 15-20 ml of hot (no hotter than 80°C). The cold draws out all of the natural sweetness, the hot develops the flavour. Try it once and you'll taste the difference.
Step 3
Whisk in a "W" or "M" motion.
Hold the chasen lightly and move quickly - not in circles, but back and forth across the bowl. You'll see it shift from gritty to glossy in a few seconds. A thin layer of smooth foam on top is the sign you've got it.
Step 4
Drink slowly and enjoy.
From here you can keep it as a usucha (thin tea) - just top up with a little more water (around 100-120 ml) and sip it as it is. Or pour over your favourite milk (around 100-120 ml) for a latte. I rotate between both depending on the day.
Note
If your first bowl isn't perfect, that's the point. The ritual gets quieter and more yours the more you make it. Try a different cultivar, a different bowl, a different time of day until you find your own golden ratio.